confetti barley salad

this is one of my favorite vegetarian dishes. it calls for really simple, classic ingredients and tastes much better than you would ever guess. it’s kind of like an article of clothing that doesn’t particularly stand out on the rack, but looks so flattering on, hence becoming one of your favorites! i served this at my mother-in-law’s birthday party, and i think that she really enjoyed it.

ingredients: {serves 6}
• 5 cups water
• 1 cup pearl barley
• 2 cups frozen succotash, thawed {you can use 1 cup thawed, frozen corn
and 1 cup thawed, frozen lima beans or edamame}
• 1/4 cup white wine vinegar
• 3 T olive oil
• 1 T dijon mustard
• 2 t snipped fresh oregano or 1/2 t dried oregano, crushed
• 2 cloves garlic, minced
• 1/2 t salt
• 1/4 t cracked black pepper
• 1 cup chopped red sweet pepper
• 1/2 cup sliced pitted ripe olives {i used kalamata}
• parmigiano-reggiano broken into chunks {or you can shave the cheese
with a vegetable peeler}

to do:
in a large saucepan bring water to boiling. stir in barley; reduce heat. simmer, covered for 45 to 50 minutes or just until barley is tender, adding succotash the last 10 minutes of cooking; drain. rinse with cold water; drain again.

meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, mustard, oregano, garlic, salt and black pepper. cover and shake well. set aside.

in a large bowl stir together the barley mixture, sweet pepper, and olives. shake dressing. pour the dressing over barley misture; toss gently to coat. serve immediately or cover and refrigerate up to 24 hours. enjoy!